The national course in home economics

A dish closely resembling baked beans is afforded by taking the Virgina shelled raw peanuts. Pour boiling water over them and boil for five minutes. When cool slip the brown skins off, with the fingers. Put in the bean pot about one and one-half teaspoonfuls of salt to each pound of nuts and a large quantity of boiling water. Let them boil fast for one hour or so, then place them in a slow oven where they will gently simmer for from eight to fourteen hours. If the water evaporates, add boiling water and let it settle through them without stirring them. They should be slightly juicy when done. Mrs. Adelaide Haigh. Salted nuts are served with dinner, and are eaten at any time during the meal. PROTOSE ROAST WITH BROWN GRAVY. Put alternate layers of sliced protose and finely sliced onion, with salt, in a small tin or dripper. Cover with water and bake slowly for two or three hours, adding water as required. When ready to serve, remove the protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour stirred up with water. This may be served with peeled baked potatoes, or the potatoes may be baked with the protose. I. T. O. WALNUTS. Put large, sound nuts into an earthen pan, and pour over them as much cold water slightly salted as will cover them. Leave them until the next day and rub them dry before using them. They make a good dessert. E. F. I. PRESSED PROTOSE LOAF. Break up protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water to make the protose hold together. Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place several hours. When ready to serve, run a knife blade around from the edge of the tin, turn the contents out carefully, slice with a thin, sharp knife, and serve with onion points, cranberry sauce, jelly, or celery. A little Nuttolene may be used with the protose. Minced yolks of hardboiled eggs are an improvement in the loaf. Seasoning with celery salt and a little lemon juice instead of the sage, salt and water makes another variety. Minced onion with or instead of the sage gives a different dish. This may be broiled before serving if desired and served with sour-apple sauce. C. A. T. SOUR SALAD DRESSING. Rub two slightly rounded tablespoonfuls of peanut or almond butter smooth with two-thirds of a cupful of water (the half-pint cupful sold in stores), according to directions for preparing the nut butter for bread Let this cream boil up for a moment over the fire. Remove from the stove, add one-half teaspoonful of salt and two tablespoonfuls of lemon-juice. Cool, and it is ready for use. If too thick, it may be thinned with a little lemon juice or water. More salt and lemon juice may be added if desired. By using a scant cupful of strained stewed tomato in place of the water in the above, with the almond butter, we have a palatable and very pretty dressing. A. P V NUT BUTTER SANDWICHES.